Summary: We eat them for breakfast, pack them in our lunch boxes and enjoy them for dessert; here in the UK we spend £1.4 billion a year on yogurt. Gregg Wallace visits a factory in rural Somerset that produces one million pots of it every twenty-four hours. He meets the herd of Friesian cows…
[show all]We eat them for breakfast, pack them in our lunch boxes and enjoy them for dessert; here in the UK we spend £1.4 billion a year on yogurt. Gregg Wallace visits a factory in rural Somerset that produces one million pots of it every twenty-four hours. He meets the herd of Friesian cows that provide the milk, sees how the milk is processed and has a bacterial culture added, and watches how the extraordinary packing process takes place. Meanwhile, Cherry Healey helps out with the UK’s biggest blackcurrant harvest, trying out plant based alternatives to milk and visiting a factory that makes food-safe yogurt pots from 100% recycled material.
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